Forester's stew with pork fillet

Ingredients for 4 servings:

• 750 g pork fillet(s)
• 8 tbsp oil
• 300 g tomatoes
• 350 g mushrooms, brown fresh
• 6 slices of bacon
• 3 slice(s) ham, cooked
• 4 tbsp tomato paste
• 1 tbsp flour, wheat flour
• 1 cup sour cream
• 1 cup whipped cream
• 2 garlic cloves
• 1 large onion(s)
• 1 pack of Italian herbs, frozen (25g)
• 1 pack of frozen basil (25g)
• oregano
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the pork fillet under cold running water and pat dry. Cut the meat into thick fillets (about 80g each). Heat 4 tablespoons of the cooking oil in a large pan. Brown the fillets on both sides, remove them, and sprinkle with salt and pepper. Place the fillets in a large, shallow baking dish. Wash the tomatoes, make a cross-shaped cut, and place them in boiling water for a few seconds. Briefly place the tomatoes in cold water, remove the skin, and cut out the stem ends. Slice the tomatoes. Clean the mushrooms, wipe them with kitchen paper, rinse if necessary, drain well, cut into pieces, and fry them in the remaining cooking oil with the remaining cooking oil. Cut the bacon and cooked ham into strips. Arrange the mushroom pieces, ham strips, and finally the tomato slices on top of the meat. For the sauce, mix the ketchup with the sour cream and cream in a saucepan. Peel the garlic and onions, finely dice them, and stir in. Bring the sauce to a boil and simmer for 2-3 minutes, stirring occasionally. Add the frozen herbs. Season with salt, pepper, and oregano. Pour the sauce over the casserole. Sprinkle with cheese. Place the dish on the oven rack. Top/bottom heat at approximately 200°C (preheated) or fan oven at approximately 180°C (not preheated). Cooking time: approximately 40 minutes.